SMOKED FONDUE WITH PICKLED PEARS

Rub the caquelon with a clove of garlic. Add the cheese and white wine – then head outside!

Heat up the charcoal grill to a gentle glow, add a handful of smoking chips to the embers, and place the caquelon (e.g. Lenk by Kisag) in the center of the grill over indirect heat.

Close the lid and smoke for about 20 minutes. Don’t forget to stir occasionally.

Then finish melting the cheese over direct heat – and remember to use grill gloves, as the handle of the caquelon gets very hot!

Back in the warm living room, light the rechaud and season the fondue with salt and pepper. Now the fun can begin!

Caramelize the sugar in a pot (with lid). Then deglaze with white wine and water, and heat until the caramel has completely dissolved.

Jetzt alle Gewürze dazugeben und beiseitestellen. Die Birnen schälen und halbieren, mit einem Pariserlöffel das Kerngehäuse entfernen und in den Fond legen. Mit dem Deckel verschliessen und auf mittlerer Stufe ca. 15 Minuten sieden lassen, zwischendurch die Birnenhälften einmal wenden.

Then remove from the heat and let it infuse for at least another 15 minutes. The pears can also be stored in the liquid in the refrigerator for 1–2 days.